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Prep Time:45 minsAdditional Time:35 minsTotal Time:1 hr 20 minsServings:16Yield:16 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:35 minsTotal Time:1 hr 20 minsServings:16Yield:16 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsVanilla Cake¾cupfat-free milk¼cupbutter½vanilla bean3eggs1 ¼cupssugar (see Tips)1 ½cupsall-purpose flour1 ½teaspoonsbaking powder¼teaspoonsalt1 ½teaspoonsvanilla extractCoconut Cream Frosting4ouncesreduced-fat cream cheese2tablespoonsunsweetened refrigerated coconut milk¼teaspooncoconut extract (Optional)1cupfrozen light whipped dessert topping, thawedHoney & Fruit Topping1tablespoonhoney (see Tips)⅛teaspoonground gingerPinch ground cardamom1cupassorted fresh fruit (such as raspberries, halved strawberries, coarsely chopped mango, coarsely chopped pineapple, and/or sliced kiwifruit)2tablespoonslarge flaked unsweetened coconut, lightly toasted
Cook Mode(Keep screen awake)
Ingredients
Vanilla Cake
¾cupfat-free milk
¼cupbutter
½vanilla bean
3eggs
1 ¼cupssugar (see Tips)
1 ½cupsall-purpose flour
1 ½teaspoonsbaking powder
¼teaspoonsalt
1 ½teaspoonsvanilla extract
Coconut Cream Frosting
4ouncesreduced-fat cream cheese
2tablespoonsunsweetened refrigerated coconut milk
¼teaspooncoconut extract (Optional)
1cupfrozen light whipped dessert topping, thawed
Honey & Fruit Topping
1tablespoonhoney (see Tips)
⅛teaspoonground ginger
Pinch ground cardamom
1cupassorted fresh fruit (such as raspberries, halved strawberries, coarsely chopped mango, coarsely chopped pineapple, and/or sliced kiwifruit)
2tablespoonslarge flaked unsweetened coconut, lightly toasted
Directions
In a small saucepan combine 3/4 cup fat-free milk and 1/4 cup butter. Using a small sharp knife, split 1/2 of a vanilla bean lengthwise in half. Scrape the seeds from the halves into the milk mixture. Add the vanilla bean halves to the saucepan. Heat over medium heat until butter is melted and milk is steaming, stirring occasionally (do not boil). Remove from the heat.
Preheat oven to 350 degrees F. Meanwhile, grease and lightly flour two 8-inch round cake pans. In a large bowl beat 3 eggs, room temperature, with a mixer on high about 4 minutes or until thickened and light yellow in color. Gradually add 1 1/4 cups sugar (see Tips), beating on medium speed 4 to 5 minutes or until light and fluffy. Add 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Beat on low to medium just until combined.
Remove the vanilla bean halves from the milk mixture; discard. Add milk mixture to batter along with 1 1/2 teaspoons vanilla, beating until combined. Divide batter between prepared pans, spreading evenly. Bake about 25 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove layers from pans; cool on wire racks.
In a bowl beat 4 ounces reduced-fat cream cheese (Neufchâtel), softened, with a mixer on medium until smooth. Gradually beat in 2 tablespoons unsweetened refrigerated coconut milk until smooth. If desired, beat in 1/4 teaspoon coconut extract. Fold in 1 cup frozen light whipped dessert topping, thawed.
In a bowl stir together honey, ginger and cardamom.
To assemble, place one cake layer on a cake platter. Spread with half of the Coconut Cream Frosting. Repeat layers. Toss fruit with honey mixture and arrange on cake. Sprinkle with coconut. Serve immediately.
Tips
If using a sugar substitute in place of honey, Nutrition per serving with Sugar Substitute: Same as below, except 166 cal., 22 g carb. (11 g sugars).
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)189Calories6gFat30gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
